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Lemon Poppy Seed Muffins

These fluffy homemade lemon poppy seed muffins are made extra moist with Greek yogurt, and topped with a zesty lemon glaze. They’re the perfect fresh and zesty light breakfast or snack!

Close up of an unwrapped lemon poppy seed muffin on a white plate, with a bite missing.

 

Craving something sweet to snack on this week? You need to try these homemade lemon poppy seed muffins! They rival anything you’ll find in your local bakery. I lighten this recipe up with Greek yogurt and the results are super moist, tender muffins filled with real lemon zest and crunchy poppy seeds.

If you ask me, though, the highlight of baking lemon poppy seed muffins is how incredible the house smells. Fresh, bright lemon meets sweet vanilla, wrapped up in the irresistible scent of warm baking. It’s the best!

Why You’ll Love This Lemon Poppy Seed Muffins Recipe

  • Soft, moist muffins. These muffins are tender and super moist. The lemon They’re made with Greek yogurt and fresh lemon zest, and bursting with poppy seeds. 
  • Lemon glaze. I top these muffins with a light, lemony glaze, and it’s truly the icing on the cake muffins! All you need is powdered sugar and lemon juice.
  • Enjoy them anytime. I love snuggling up with a fluffy lemon poppy seed muffin, a good book, and a hot cup of tea. These muffins are also the perfect addition to a breakfast or brunch table, or you can take them to go during the week.
Ingredients for lemon poppy seed muffins.

Ingredients You’ll Need

Below, I’ll get you started with some notes on the muffin ingredients. Be sure to scroll down to the recipe card for a printable ingredients list.

  • Dry Ingredients – You’ll need your baking staples, like all-purpose flour, baking powder, baking soda, and salt.
  • Poppy Seeds – The classic choice. You can also make these lemon muffins with chia seeds for a little added nutrition.
  • Butter – Unsalted butter, taken out of the fridge to soften beforehand.
  • Sugar – Granulated white sugar works perfectly, or you can opt for light brown sugar instead.
  • Eggs – Like the butter, take your eggs out of the fridge ahead of time, too. Room-temperature ingredients combine more smoothly into the muffin batter.
  • Lemon – You’ll need the zest for the muffins, and the juice for the glaze. Zest the lemon before squeezing the juice!
  • Vanilla – For the best flavor, choose real vanilla extract.
  • Greek Yogurt – My secret to perfectly light, moist, fluffy muffins. Regular plain yogurt or sour cream are good substitutes if needed.
  • Powdered Sugar – To combine with lemon juice for the sweet lemon glaze.

How to Make Lemon Poppy Seed Muffins

Let’s dive into a short step-by-step. Don’t forget to scroll to the recipe card below the post for printable recipe instructions.

  • Mix the dry ingredients. First, combine flour, poppy seeds, baking powder, baking soda, and salt.
  • Combine the wet ingredients. In a separate bowl, cream together butter and sugar, then add the eggs, one at a time. Mix the batter well in between. Lastly, stir in the lemon zest and vanilla.
  • Add the dry ingredients to the wet ingredients. Next, fold the flour and Greek yogurt into the wet ingredients, stirring until the batter is just combined.
  • Bake. Finally, bake the muffins in a lined muffin tin at 350ºF for 18-20 minutes. Afterward, let the muffins cool in the pan for a bit before moving them to a wire rack.
  • Glaze. If you’re adding glaze, wait until the muffins are cooled, and then whisk together powdered sugar and lemon juice. Drizzle the glaze over each muffin. The hardest part about this recipe is waiting for the glaze to set!

Tips for Success

Keep the following helpful tips in mind when making these muffins from scratch:

  • Use room temperature ingredients. Especially the butter, but it also helps to take ingredients like yogurt and eggs out of the fridge ahead of time. Room-temperature ingredients are easier to mix and the muffins bake more evenly.
  • Don’t overmix the muffin batter. If you’ve ever baked a batch of muffins only to have them turn out flat, tough, and dense, it’s likely because the batter was overworked. Mix the dry ingredients into the wet batter until they’re just combined, and be careful to not overmix.
  • Avoid overbaking. Overbaked muffins are crumbly and dry instead of soft and moist. Check the lemon poppy seed muffins for doneness using a toothpick. If a toothpick stuck into the center of the muffin comes out clean, they’re ready to come out of the oven.
  • Boost the lemon flavor. If you’d prefer your lemon poppy seed muffins to have a stronger lemon flavor, add ½ teaspoon of lemon extract to the batter.
  • No fresh lemons? Fresh is best, but you can make the lemon poppy seed muffin batter with lemon extract in place of lemon zest (see the previous tip), and bottled lemon juice in the glaze.
Close up of a lemon poppy seed muffin on a white plate.

FAQs

What’s the secret to moist muffins?

In this recipe, the key to soft, moist lemon muffins is Greek yogurt or sour cream. Don’t skip it!

Do you have to soak poppy seeds before baking?

I don’t soak the poppy seeds I use in these muffins, however, if you have trouble digesting raw seeds, you can soak the poppy seeds in hot water (or milk) for 30 minutes to an hour before baking.

Easy Variations

These are just some of the many ways to adapt this lemon poppy seed muffin recipe to different preferences:

  • Add berries. Make a variation of blueberry lemon muffins and add fold or frozen blueberries into the batter. You can also use raspberries, blackberries, or chopped strawberries.
  • Nuts. Stir in a handful of crunchy chopped pecans or walnuts.
  • Sugar topping. Instead of glaze, dust the tops of these lemon poppy seed muffins with powdered sugar. For a crunchier texture, try sprinkling the muffins with coarse sugar before baking.
  • Different citrus. Try making this muffin recipe with the zest and juice from oranges or limes instead.
Close up of an unwrapped lemon poppy seed muffin on a white plate.

How to Store

  • To Store. Store lemon poppy seed muffins in an airtight container at room temperature for up to 4 days. Make sure that the muffins are completely cool before closing them inside the container or Ziploc bag, to avoid condensation.
  • Freeze. Lemon muffins freeze beautifully! I like to wrap them individually in plastic wrap and stash them in a freezer bag. They can stay frozen for up to 2 months. Take a muffin out in the morning and it’ll be thawed by lunch! These muffins are best defrosted at room temperature.

More Muffin Recipes

Yield: 12 muffins

Lemon Poppy Seed Muffins

Close up of a lemon poppy seed muffin on a white plate.

These homemade lemon poppy seed muffins are so tender and fluffy, made extra moist with Greek yogurt. They're delicious topped with lemon glaze!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 3 Tablespoons poppy seeds (can use chia seeds)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 whole large eggs
  • 1 lemon, zested
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt

For glaze:

  • 1/2 cup powdered sugar
  • 1 - 2 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. Prepare 12 cup muffin tin with non stock spray or liners.
  2. In a small bowl combine flour, poppy or chia seeds, baking powder, baking soda and salt. Set aside.
  3. In an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs, one at a time, mixing well each addition.
  4. Mix in lemon zest and vanilla. Using a spatula mix in the flour and yogurt until just combined.
  5. Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean.
  6. Allow the muffins to cool in the pan for a few minutes, before removing to a wire rack.
  7. While the muffins are cooling prepare the glaze. Whisk together the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin. Allow glaze to set before serving.

Notes

If you want more lemon flavor in the muffin add 1/2 teaspoon lemon extract

Adapted from Nutmeg Nanny

Nutrition Information

Yield

12

Serving Size

1 Servings

Amount Per Serving Calories 262Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 176mgCarbohydrates 39gFiber 1gSugar 22gProtein 6g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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Tisha

Sunday 14th of April 2024

I've never thought about using chia seeds, this is a great idea. Can't wait to try it

Allyson Zea

Saturday 13th of April 2024

These muffins are a staple at our house! Thanks for the easy recipe!

Catalina

Saturday 13th of April 2024

I just tried making your Lemon Poppy Seed Muffins and they turned out wonderfully light and fluffy! The lemon zest really makes them pop. Perfect with my morning coffee.

Sandra

Saturday 13th of April 2024

First time I baked these muffins and it turned out really good! I love the chia seeds on them!

Beth

Friday 12th of April 2024

I love the moist, tender texture of these muffins, and lemon taste is so bright. I'd never used chia seeds in muffins before this, and I really like it!

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